Red flannel hash recipe

Ingredients

• 3 tbsp olive or rapeseed oil
• 500 g waxy potatoes, peeled and diced
• 1 onion, peeled and chopped
• 1 x 340 g tin corned beef, diced
• 250 g cooked beetroot, in natural juice, drained and diced
• 4 large free-range eggs
• salt and pepper

1. Heat the oil in a sauté pan, add the potatoes and turn every now and again until almost cooked through. Add the onion and cook for another 2–3 minutes, until translucent.
2. Add the corned beef and the beetroot, season and heat through for a couple of minutes. Make four indentations and break the eggs into them.
3. Cover the pan and let the eggs poach in the mixture: 5 minutes for runny yolks, 7 minutes for firm yolks. Serve immediately.